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Explain the Sub-Culturing?
Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of these pure cultures in laboratory is must. Preparation and maintenance of these pure cultures can be achieved by transfer of culture from one medium to another or from their parent growth source to another. The procedure is called sub-culturing. This technique is of basic importance and should be carried out by practicing aseptic technique. The term picking off is used when transfer is made from solid to liquid media.
What is the difference between transcription and translation? Transcription is the name given to the formation of RNA molecules from an open DNA chain used as a template. Trans
Resistance Acyclovir-resistant HSV occurs mainly in immunocom- promised patients treated with the drug; isolates are usually also resistant to valacyclovir and famciclovir. Re
State the term Cercaria? A stage in the life cycle of trematode flukes. Cercaria develops from redia found in intermediate host. This tadpolelike organism is released from inte
When we watch animals in the wild, most often we see them foraging for food. The foraging behaviour of animals has been a focus of behavioural studies for many decades. Natura
D uck septicemia (duck pasteurellosis/new duck disease) The disease is caused by Pasteruella anatipestifer (Syn. Riemerella anatipestifer ) that mostly affects growing duck
Selective Destruction - Wildlife The selective destruction of one species of an existing fauna can produce equally unfortunate results. The perfect demonstration of unexpected
What is meant by encystment
What is meant when it is said that a virus is in an inactive state? Viruses considered in inactive state are those whose genetic material is within host cells without synthesis
wine turns sour beause of the action of which bacteria? aerobic or anerobic?
In many animals, glucose, rather than starch, is transported by the blood through the body to all the cells. Starches in many foods are digested to yield glucose. Why is the digest
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